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This No Mayo Vegan Potato Salad is packed with LOTS of herbs and an olive oil dressing that is tangy & delicious. The perfect summer side recipe | ThisSavoryVegan.com #thissavoryvegan #veganpotatosalad #summerrecipe

No Mayo Vegan Potato Salad

Servings: 5
Prep Time: 10 mins
Cook Time: 15 mins
Rest Time: 40 mins
Total Time: 1 hr 5 mins
This No Mayo Vegan Potato Salad is packed with LOTS of herbs and an olive oil dressing that is tangy & delicious. The perfect summer side recipe!
5 from 2 ratings
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Ingredients

  • 1.5 lbs baby potatoes
  • 1/2 cup fresh herbs I used a mixture of basil, parsley, dill and chives
  • 1/2 cup red onion diced
  • sugar & salt optional

FOR THE DRESSING

  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp yellow mustard
  • 2 cloves garlic diced
  • 1/2 tsp pepper

Instructions
 

  • Add potatoes to a pot and cover with water. Cover with the lid and bring to a boil. Once boiling, remove the lid and continue to boil until fork tender (approx. 15 minutes). Drain and allow to cool.
  • While the potatoes are cooling, prepare the dressing. Combine all of the ingredients in a bowl and whisk to combine. Set aside.
  • When the potatoes have cooled, cut potatoes in half or quarters and place in a bowl. Add dressing, herbs and red onion to the bowl and gently toss to combine. Place in the fridge for 30 minutes.
  • Remove from the fridge and taste. If bitter, add a pinch of sugar and toss to combine. Add salt if needed.

Video

Notes

*This will last in the fridge for 2-3 days.
Calories: 310kcal, Carbohydrates: 26g, Protein: 3g, Fat: 22g, Saturated Fat: 3g, Sodium: 47mg, Potassium: 644mg, Fiber: 4g, Sugar: 2g, Iron: 2mg
Cuisine: American
Course: Side Dish
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